Publicacións en colaboración con investigadores/as de Jinan University (11)

2023

  1. Dietary polyphenols ameliorate inflammatory bowel diseases: advances and future perspectives to maximize their nutraceutical applications

    Phytochemistry Reviews

  2. Dietary proanthocyanidins on gastrointestinal health and the interactions with gut microbiota

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 23, pp. 6285-6308

2022

  1. Antioxidant and anticancer potentials of edible flowers: where do we stand?

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 31, pp. 8589-8645

  2. Effects of Polyphenols on Oxidative Stress, Inflammation, and Interconnected Pathways during Spinal Cord Injury

    Oxidative Medicine and Cellular Longevity, Vol. 2022

  3. Polyphenols and neurodegenerative diseases: focus on neuronal regeneration

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 13, pp. 3421-3436

2021

  1. Available technologies on improving the stability of polyphenols in food processing

    Food Frontiers, Vol. 2, Núm. 2, pp. 109-139

2020

  1. Black Raspberries Suppress Colorectal Cancer by Enhancing Smad4 Expression in Colonic Epithelium and Natural Killer Cells

    Frontiers in Immunology, Vol. 11

  2. Flavonols with a catechol or pyrogallol substitution pattern on ring B readily form stable dimers in phosphate buffered saline at four degrees celsius

    Food Chemistry, Vol. 311

  3. Polysaccharides from Marine Enteromorpha: Structure and function

    Trends in Food Science and Technology, Vol. 99, pp. 11-20

  4. Preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic amines

    Food Frontiers, Vol. 1, Núm. 2, pp. 134-151

2019

  1. Report of the 3rd International Symposium on Phytochemicals in Medicine and Food (August 25–30th, 2018, Kunming, China)

    Food Chemistry